Croissant with dried grapes and taleggio
1 serving
10 minutes
The most interesting thing in this recipe is the sauce. You'll have to work hard on it. You need to boil the pears, then leave them to steep overnight, then blend them, mix them with Jerusalem artichoke syrup, unagi (this sweet and salty substance will also give the sauce a slightly smoky aroma) and xanthan (it's needed for thickening), and boil. Recipe from Dmitry Pogorelov, chef of the gastropub "Kotelnaya.
1
Prepare the base for the sauce. Wash the pears well and chop them a bit with a knife.
- Pears: 250 g
2
Pour in water and boil for about 30 minutes.
- Boiling water: 1000 l
3
Leave to infuse overnight.
4
Blend the infusion and strain it through a sieve.
5
Boil 150 grams of the sauce base, add topinambur syrup, unagi sauce, and xanthan. Mix all ingredients until homogeneous. Let it steep for a while. Strain through a sieve.
- Jerusalem artichoke syrup: 10 ml
- Unagi (eel) sauce: 0 ml
- Xanthan gum: 50 g
6
Cut the croissant in half lengthwise.
- Croissant: 1 piece
7
Spread one half with smoked pear sauce (15 g), place slices of taleggio cheese on top, sprinkle with walnuts, and add dried grapes.
- Jerusalem artichoke syrup: 10 ml
- Taleggio cheese: 40 g
- Walnuts: 10 g
- Raisins: 20 g
8
Cover with the second half. Serve.